Carre De Pore A L'Orange Recipe

Carre De Pore A L'Orange picture

Summary

Cooking Time2 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pork end2 Small, skinned (6 bones)
 Onion1 , finely chopped
 Celery stick2 , finely chopped
 Butter2 Tablespoon
 Fresh white breadcrumbs2 Cup (32 tbs)
 Orange1 , rind grated, juiced
 Raisins1⁄3 Cup (5.33 tbs)
 Soft brown sugar1⁄4 Cup (4 tbs)
 Lemon1⁄2 , juiced
 Orange1 , juiced
 Worcestershire sauce1 Tablespoon
 White wine2⁄3 Cup (10.67 tbs)
 Stock2⁄3 Cup (10.67 tbs)
 Oranges2 , sliced, fried in butter (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 268

% Daily Value*

Total Fat 31 g47%

Saturated Fat 16.7 g83.3%

Trans Fat 0 g

Cholesterol 66.1 mg22%

Sodium 1090.5 mg45.4%

Total Carbohydrates 242 g80.7%

Dietary Fiber 24.6 g98.5%

Sugars 157.8 g

Protein 19 g38.9%

Vitamin A 51.4% Vitamin C 541%

Calcium 56.3% Iron 38.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1)Get the butcher to trim the cutlets and make a guard of honour.

MAKING
2)Fry the onion and celery in the butter.
3)Add the raisins, parlsey,bread crumbs,orange rind,salt and pepper. Mix well.
4)Now add orange juice to bind the ingredients togethr.
5)Pick a roasting tin, and add the guard of honour carefully. Now add the stuffing into the middle properly.
6)In a separate pan, add the sugar,orange and lemon juice and the worcestershire sauce. Let it boil.
7)Now pour this over the meat, and roast in moderatly hot oven(190° C, 375° F, Gas Mark 5) , for about 2 hours, basting regularly.
8)Now top the bones with cutlet frills.
9)Keep the tin aside, remove the fat from the juices and add wine and stock.
10)Now take a pan and boil the above, and season it well and serve with the pork.

SERVING
11)Arrange the fried orange slices around the meat as garnish.
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